Country of origin Belgium

Taste & Flavour

Sourdough in the world

Mixture

Since 2013

I wanted the taste from real baguette that is carved in my memory from my childhood.
My (bread) journey started..

Characteristics

Hard to pin down, its tangy with a nice sourness finishing off with some butty sweetness

Viscocity

Taste & flavour

Recipe

Starting ingredients

100g Rye flour

100% Water

80% Water

Feeding ingredients

80% Water

1

After a week in the fridge I take my starter out of the coldness (small jar).
Take out about 65g to make a starter for my bread or pancakes
With what's left in the jar I add 40g water and 50g flour.
I'll re-feed after 8hrs. I do this twice and 'Franske' goes back in the fridge.

80% Water

Working method

1

mix 100g water and 100g 100% rye flour.
Let sit for 24hrs in warm controlled environment.
I made a diy heat controlled proofing box out of a cheap cooler. For the first week I keep the temperature at 27°C

100g Rye flour

2

Repeat this process for a week.
After 7 days I turn the temperature down to 22°C
And feed 2x/day

100% Water

3

After a few months and a lot of test bakes the "starter" (Franske) is getting more and more stable.
I now start feeding the starter 11,5/560 flour from "molens vanden bemt".
Using 80% water